Tuesday, 30 September 2008

Recipe - Pan fried pork escalopes with rice and a creamy mustard sauce


I was checking the contents of my freezer when I found some pork escalopes that was hiding in there. One night of defrosting in the fridge and this is what happened to them...

This time I served it with rice but you could as well serve it with potato mash. The recipe multiplies easily.

Ingredients (serves 1 - 2)
2 pork escalopes
1 leek, washed and sliced
125 ml white wine
1 tbsp wholegrain mustard
50 ml chicken stock
1 tbsp double cream
Fresh basil, sliced
Salt
Pepper
Lemon juice
Olive oil
Boiled rice

Method
Season and fry the pork escalopes in a pan over medium heat until nicely golden and cooked through. Put to the side and keep warm.

Put the leek slices into the pan and fry for 5 - 6 minutes. Add the wine and reduce by two thirds. Stir in the mustard, stock and cream. Season to taste. Let this bubble away for a couple of minutes. Add the basil and a good squeeze of lemon juice.

Serve the pork and sauce with rice.

Enjoy!

3 comments:

  1. That sounds really good, interesting pork recipes are often hard to come by so I'm glad to have found this. Anything including leeks is also a bonus.

    ReplyDelete
  2. All you had to say for me was leeks - I'm sold! And a creamy mustard sauce...hmmm!

    ReplyDelete
  3. Ginger & Darius,

    It seems that I found something here. Leeks, pork, cream and mustard seems to be a very welcome combination... ;)

    ReplyDelete

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